Chocolate Energy “Truffles”

Chocolate Energy “Truffles”

This past weekend I was fortunate enough to attend the 7th annual Oregon Chocolate Festival. As a gluten and dairy free taster, I was very pleasantly surprised to see so many different vegan and gluten free chocolate treat and energy snack options. My favorite item of the day is called “The Bliss Bar”. These are great little energy bars made from raw and organic cacao, honey, pumpkin seed and other various ingredients. If your interested in trying them yourself, check out their website (

These and most other good organic energy bars tend to be a little on the spendy side. Instead of buying an entire case of these (cause they are yummy), I decided to try to make my own version.

What I came up with is a bit different in texture from the bliss bar.  I was going for something more like an indulgent chocolate truffle that you need not feel guilty about.

Chocolate Energy “Truffles”

Chocolate Energy “Truffles”

1/4 c. Raw pumpkin seeds

1/4 c. Raw cashews

1/4 c. Raw pecans

2 Tb. Chia seeds

3 – 4 Tb. Cocoa

1 – 2 Tb. Honey (use 2 Tb. if you want it a little sweeter)

4 Re hydrated dates

4 Re hydrated apricots

1/4 c. Coconut flour

Mixture of nuts, seeds, cocoa, honey, dates and apricots.

In a food processor, combine seeds, nuts,  3 Tb. cocoa and honey.

Blend well, until all the ingredients come together.

Remove mixture from food processor and set aside.

Add re-hydrated dates and apricots to food processor and mix well.

Mix date/apricot paste into the chocolate nut mixture and blend well.

If the mixture is too sticky, add 1 Tb. cocoa.

Roll nut and fruit mixture into small balls, about 1″.

Should make about 10 – 12 truffles.

Roll in coconut flour.

Good served at room temperature or chilled in the fridge.

Chocolate Energy “Truffles” rolled in coconut flour.

Easiest Gluten Free Chocolate Brownie

Easiest Gluten Free Chocolate Brownie

This is the easiest, most delicious, tradition gluten free brownie I’ve ever had.

Just mix, bake and serve. YUM YUM YUM 🙂

Like I said, the boyfriend got pretty much any dessert he wanted this past week.

Lot’s of brownies! 🙂

Easiest Gluten Free Chocolate Brownie

4 Eggs

1 c. Evaporated cane sugar

1 c. Brown Sugar

8 oz. Butter or coconut oil, melted

1 1/4 c. cocoa

2 tsp. Vanilla or Peppermint Extract

1/2 c. Brown rice flour

1/4 tsp. Xanthan gum

1/2 tsp. Sea salt

1 c. Chocolate chips or chopped nuts (optional)


Preheat oven to 325 F.

Grease 8in. x 8in. baking pan with coconut oil or butter.

In large mixing bowl, whisk eggs and sugar, until sugar is dissolved.

Add cooled, melted butter or coconut oil to egg mixture and combine well.

Add all additional ingredients, mix well and pour into prepared pan.

Bake 45 – 60 minutes. Test with toothpick.

Let cool, cut and serve. Enjoy!


Easiest Gluten Free Chocolate Brownie

Caramel Macadamia Nut Fudge Swirl Brownies

Caramel Macadamia Nut Fudge Swirl Brownie

Last week was the boyfriend’s birthday. So, he was even more spoiled with homemade desserts then usual. At first, he requested mint brownies. After digging through my baking bowl of goodies, I found some macadamia nut butter and his mind changed instantly.  An hour or so later, the Caramel Macadamia Nut Fudge Brownie was born.

Caramel Macadamia Nut Fudge Swirl Brownie

Caramel Macadamia Nut Fudge Swirl Brownie

Caramel Macadamia Nut Swirl:

1/2 c. Coconut milk

1/4 c. Evaporated cane sugar

1/4 c. Water

1/2 c. Macadamia or cashew butter (can substitute peanut butter)

1 Tb. Honey

Pinch Sea salt

1/4 tsp. Vanilla Extract


1 c. Butter or coconut oil

8 oz. Unsweetened or Bittersweet chocolate

4 Eggs

1 1/2 c. Evaporated cane sugar

1/2 c. Brown sugar

2 tsp. Vanilla Extract

1/4 tsp. Sea salt

1 c. Brown rice flour

1/2 tsp. Xanthan Gum


Preheat oven to 325 F.

Line 9 x 13 baking pan with aluminum foil and grease with butter or coconut oil.

Caramel Macadamia Nut Swirl:

Heat coconut milk on low in a small sauce pan.

In another saucepan combine sugar and water over high heat and cook until an amber color.

Whisk in coconut milk and continue to cook 1 minute.

Remove from heat and whisk in macadamia nut butter, honey, salt and vanilla.

Transfer to a bowl and let thicken for 30 minutes.


Combine butter or coconut oil and chocolate in a medium bowl.

Create a double boiler with a pot of low boiling water and set your bowl of chocolate over to melt.

Once melted, remove from heat and let cool.

In a large bowl, whisk eggs, sugar, vanilla and salt until smooth.

Beat in chocolate and then incorporate flour in 2 sections.

Use a spatula and scrape half the batter into the baking pan.

Use the macadamia mixture and dollop over brownie batter.

Cover with remaining brownie batter.

Use a butter knife to create swirls all around the brownies. Careful not to over do it.

Bake 30 – 45 minutes. Let cool and place in refrigerator to cut easily.

**Baking times may vary due to altitude.

Caramel Macadamia Nut Fudge Swirl Brownie

Caramel Macadamia Nut Fudge Swirl Brownie

Grandma H’s Oatmeal Cookies

Grandma H's Oatmeal Cookies

Many people with Celiac disease do not get enough fiber and grains in their diet. I am no different, so lately I’ve been on a mission to incorporate more oats in to my everyday diet. Oats have been proven to improve health in just about anyone. They improve digestive function, help increase energy and keep you full longer. This recipe isn’t the healthiest way to get your oats, but it’s a start.

Grandma’s cookie recipe is really Golden Raisin Oatmeal cookies, but I’m just not a raisin fan. I used mini chocolate chips instead. You can use whichever you prefer. Also, if you aren’t big on orange flavoring, feel free to use vanilla instead. The bf didn’t really love the orange flavor and yet all my cookies disappeared in only two days!

Grandma H's Oatmeal Cookies

Grandma H’s Oatmeal Cookies

1/3 c. Butter or coconut oil, softened

1/2 c. Brown sugar

1/4 c. Evaporated cane sugar

1 Egg (or Egg Re-placer)

1 Tb. Water

1 1/2 c. Gluten free Oats (quick oats are best)

1/2 c. Brown rice flour

1/4 tsp. Xanthan gum

1 tsp. Orange zest or extract (Can substitute vanilla)

1/2 tsp. Cinnamon

1/4 tsp. Baking soda

1/2 – 3/4 c. Golden Raisins or Chocolate chips

1/4 c. Walnuts (optional)


Preheat oven to 350 F.

In medium mixing bowl, cream butter, sugar and egg.

Add water, vanilla, oats, baking soda, flour and xanthan gum.

Mix well and add orange extract, cinnamon and raisins or chocolate chips.

Use a tablespoon and spoon cookies onto parchment lined baking sheet.

Bake 12-15 minutes. Enjoy!

Grandma H's Oatmeal Cookies

Vanilla Coconut Birthday Cake with Double Chocolate Fudge Glaze


Vanilla Coconut Birthday Cake with Chocolate Fudge Glaze



Vanilla Coconut Birthday Cake with Chocolate Fudge Glaze


Happy Birthday Uncle D! 🙂

So, today is my uncle’s birthday and my aunt and uncle are coming out to the boonies to have a small birthday celebration. I didn’t think we could celebrate properly without some cake!! I wanted to do a very basic cake but super delicious. This cake has a healthier edge because it uses only coconut oil, even in the glaze. Also, if you want a vegan cake, just use egg re placer for the eggs.

Top this cake with some sugared strawberries and you’ll have a party in your mouth, guaranteed! 🙂

Vanilla Coconut Birthday Cake

1 c. Coconut oil

2 c. Powdered sugar

4 Eggs

1 1/2 c. White rice flour

1 c. Brown rice flour

1/2 c.  Tapioca flour

1 1/2 tsp. Baking powder

1 1/2 tsp. Xanthan gun

1 tsp. Baking soda

1 tsp. Sea salt

1 tsp. Pure vanilla extract

1 tsp. Anise extract (optional, substitute with more vanilla)

1/2 c. Coconut milk

3/4 c. Rice milk (depending on how thick batter is)


Preheat oven to 350 F.

Use the bottom of your cake pan and a knife to cut out 2 parchment circles for your pans.

Oil bottom of cake pans and line with parchment, oil parchment as well.

In large mixing bowl, cream oil and sugar.  With electric mixer slowly blend in one egg at a time.

In medium bowl, sift flours, baking powder, xanthan gum, baking soda and salt.

Add coconut milk, 1/2 c. rice milk. vanilla and anise extract to egg batter.

Slowly begin beating in 1 cup of flour mix at a time.

Pour batter evening between two 9 -inch cake pans.

Bake about 35 – 45 minutes. Should be golden brown and pass tooth pick test.

Let cool in pans for about 20 minutes before removing.

Let cool completely, trim cakes for layering, then frost.



Vanilla Coconut Birthday Cake with Double Chocolate Fudge Glaze


Double Chocolate Fudge Glaze

3 oz. Baking chocolate, melted

1 c. Coconut oil

1/2 – 1 c. Cocoa powder

1 1/2 c. Powdered sugar

2 Tb. Lemon juice

1/4 c. Rice milk


Beat chocolate, milk, lemon juice and oil.

Slowly add in sifted powdered sugar and cocoa.

Continue beating until smooth.

Let cool and thicken before frosting cake.


Sliced Cake


Coffee Maple Choc. Chip Cookies

Coffee Maple Choc. Chip Cookies

This recipe is a yummy spin on your average chocolate chip cookie. The maple syrup substitutes for regular sugar and adds a nice richness that is magnified by the subtle hint of coffee.

Coffee Maple Choc. Chip Cookies

1 stick butter, softened

1/2 c. Pure maple syrup (not the fake corn syrup kind)

1 1/2 Tb. Instant espresso powder or coffee

2 Tb. Warm water

2 tsp. Pure vanilla extract

1 egg

1 c. + 2 Tb. Brown rice flour

1/4 c. Tapioca flour

1 c. Walnuts, Lightly toasted and chopped

1 tsp. Baking soda

1 tsp. Xanthan gum

1/2 tsp. Sea salt

3/4 c. Chocolate chips

Preheat oven to 350 F.

Dissolve espresso in warm water. Let cool.

Cream butter and egg. Slowly mix in maple syrup.

Add cooled espresso and vanilla.

In separate bowl, mix flours, walnuts, baking soda, xanthan gum and salt.

Slowly incorporate flour into cream mixture, being careful not to over beat.

Mix in chocolate chips.

Chill batter for 1/2 to 1 hour in the refrigerator.

Spoon batter onto baking sheet, leaving 2 inches between cookies.

Bake 15 minutes or until browned.

Double Chocolate Chip Cookies

Double Chocolate Chip Cookies

This first post is dedicated to my cousin. She has recently been diagnosed with Celiac and is just getting used to the change. I started this blog to help her and others like her to see that being gluten free can be a blessing instead of a curse. Becoming gluten free opened my world to a whole new view of what healthy eating is. I would never want to change back.

Anything you loved to eat before, it can be done gluten free. It only takes a little mad scientist time in the kitchen to get the hang of it. Until recently, I had been buying all my breads, muffins and mixes from the store. I was intimidated by all the different types of flours and thickening agents. With time researching recipes and experimenting in the kitchen, you will find that gluten free baking, although there are more variables involved, can give you more control over the texture and taste of your baked goods.

Here is my new favorite recipe for Double Chocolate Chip Cookies.

Happy Baking 🙂

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